News Release: Friday, April 26th, 2019
About: Klinker Brick Wine Dinner at Bone and Broth
Join Renee Roscoe of Klinker Brick, Chef Chris Benson and MetroWines for a Wine Pairing Dinner at Bone and Broth on Charlotte Street on Wednesday, May 29th starting 6pm.
Atlanta born and trained Chef Chris Benson will prepare innovative dishes in his casual, yet refined style blending southern classics with traditional dinner time favorites.
"This promises to be a fun and informational evening at this neighborhood gem, Bone and Broth!" says Gina Trippi, co-owner of MetroWines. "The wine and food professionals will discuss the pairings and be available to answer questions about your own recipes!"
$75 including tax and gratuity. Bone and Broth is located at 95 Charlotte Street between Chestnut and The Grove Park Inn! Please reserve your seats with credit card by calling Bone and Broth at (828) 505-2849 or shop online here: https://metrowinesasheville.com/store/product/klinker-brick-dinner-at-bone-and-broth-on-may-29/
Greeting- Bricks & Roses Rose. A crisp refreshing Rose with notes of melon and minerals.
Appetizer course-Seared Scallop with Citrus Brown Butter and Mango Pico de Gallo. Paired with Albarino with notes of Citrus and White Pear.
Salad Course- Bitter Greens, Poached Pear, Smoked Blue Cheese, Pistachio, and Vidalia Onion Vinaigrette. Paired with Farrah Syrah and its notes of Black Pepper and Herbs de Provance.
Main- Dry Aged Braised short Ribs, Carrot Puree, Pickled Onions and Pablanos, Roasted Fingerlings. Paired with 2015 Old Ghost Old Vine Zinfandel . Its firm tannin and structure will go perfectly with this dish.
Cheese Course- Filo wrapped Three Graces Baked Brie with Mixed Berry Compote. Paired with Brickmason a Juicy, Rich and Full bodied Red Blend
More About Chef Benson: Chef Christopher Benson brings his passion for both food history and current cuisine to our table every day. After graduating Valedictorian from The Art Institute of Atlanta in 2007 and working in a variety of kitchens in the area, Chris moved to Athens, GA to become the Chef of Trappeze Pub and later open South Kitchen+Bar with the same group. He relocated to Asheville in 2017 and joined our family at Bone and Broth soon afterward. He takes his love of regional American and New South cuisine and applies it through the lens of traditional European cooking methods to create each dish with intentionality and passion. He welcomes you and the ones you love to our tables to enjoy the best food, drink, and new memories together.
Contact for Bone and Broth: Sam Douglas at (828) 505-2849
Contact for MetroWines: Gina Trippi
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